SO, we get back to the Cities and I had to use up a gift certificate for a cooking class at Kitchen Window the Monday we get back.
Queue Zeus…the heavens parted and angels began to sing “Alleluia” as I walked onto the grilling deck. The dishes that were demonstrated at this class were the Brad Pitt (and brothers) of the cooking and grilling world.
I left in the mind frame that I mine as well become a vegetarian since the class was (and probably will be) the apex of my carnivorous adventures. The class “Roasts, Rotisserie, and Slow Food” menu is as follows (*grab a napkin since you’ll shortly be drooling):
Applewood bacon wrapped pork loin with leek and wild mushroom stuffing
Tarragon rotisserie chicken w/ butter lettuce and citrus vinaigrette
Spiced bourbon brined vertical turkey (24 pounder!)
Grillmaster’s pulled pork w/ cider cream slaw (my favorite!)
Bone in prime rib
Texas style BBQ brisket
Let’s just say I didn’t leave hungry…
If you’re ever thinking about taking a class but not sure if it’ll be worth it, get it out of your head and start saving your pennies.
I learned SO much about how to properly cook meats and am 100% confident that the tips will be used for years to come. Since you all weren’t there I’ll give you my cliff notes version of the best tips I wrote down about cookin’ slow and low (and properly cooking meat in general):
- Get yourself a good thermometer. For the kind of money that you spend on meat and for the amount of time that you will own the thermometer…consider it an investment similar to good knives. Here was the one that the chefs recommended (as well as reviewers). THERMAPEN
- Meats keep cooking after you take it off the grill or out of the oven…and the bigger the cut of meat, the more temperature gain it will get
- They never said this, but, from what I can gather the USDA standards should only be used if you’re buying a slab of meat from a roadside stand in Thailand. Since the meat that I have is from our family farm, I can assure you I won’t be using their recommendations ever again unless I want an extra dry piece of meat
- Add fresh herbs in recipes last and don’t use the food processor on them. It bruises them and changes the flavor
- Spices– if they’re in a glass bottle than they’ll last the longest
- Chiles or any kind of spice with chilies – if you’re using them in grilling only put them on the top of the meat as they will burn from the flame
- If you’re going to put butter under the turkey or chicken skin consider mayo instead since it’s much slower to render and run off
- Prime rib –the recommended butcher cut is “109 with the shine removed” so that you have a proper fat cap to keep the expensive cut of meat moist. Also apply an INTENSE amount of seasoning and salt crust. More than you even think is appropriate or legal
- Apple cider vinegar– the stuff you buy in the store is crap. They had us try some of the apple cider vinegar that they use in their grilling and it was SO different from what you would buy in the opaque plastic bottles. It actually tasted like apple cider and had a great flavor. If you’re going to get into grilling or you use it for a salad dressing buy yourself some good apple cider vinegar…it won’t ever go bad, it will only get a culture bubble on it that is completely harmless
Eat Cook Read 
